Name: Beetroot Cutlet Recipe
Yield: 10
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Beetroot Cutlet  Recipe

Smitha Kalluraya

Crawler

Indian

Vegetarian

Beetroot

Potato

Onion

Chilli

A handfull coriander leaves

Red chilli powder

Cumin powder/jeera powder

Chaat masala powder

Garam masala powder

Aamchoor/dry mango powder

Cornflour maida

Bread crumb/fine rava

Salt

Boil potatoes, deskin and mash. Finely chop the onions, chilli, ginger and grate beetroot.

step 1

In a pan take a tsp of oil. Add onion and grated beetroot. Saute fo 2-3 mins. Such that onions become aromatic. Allow it to cool.

step 2

After the onion-beet mix cools, add to it mashed potato, green chilli, coriander leaves and all spice powder (red chilli powder, jeera powder, garam masala powder, aamchoor, chat masala and salt).

step 3

Mix everything well. Taste test and add if anything required.

step 4

Divide the dough to small/medium equal size balls. Shapen them depending on your choice. You can do round flat disc/oval/heart shape/use any cookie cutter to give special shape.

step 5

In a small bowl, mix maida or corn flour with 2 to 3 tbsp of water such that no lumps are formed. The batter should not be thick. In another plate spread breadcrumbs.

step 6

Dip cutlet in cornflour mix to coat all sides and then coat it with bread crumbs well, repeat same for rest of the cutlets. Keep cutlets covered in refrigerator for 30 mins/more to firm them. You can finish cutlet preparation till here and refrigerate and fry fresh when you are about to serve.

step 7

The coated cutlets can be deep fried/shallow fried on tawa.

step 8

Keep oil to deep fry in a kadai/deep pan. Once oil is hot, deep fry the cutlet until golden brown from all side.

step 9

Place the cutlet over absorbent napkin to drain excess oil.

step 10

Heat a pan or tawa add 1 tbsp oil, place 4-5 pieces of cutlet and cook in slow to medium heat until it becomes light brown, turn to other side and cook again until light brown, if needed drizzle some oil, repeat same for rest of pieces.

step 11

Serve beetroot cutlets hot with ketchup/green chutney.

step 12

Beetroot Cutlet 

Beetroot Cutlet | Evening Snack | Quick Snack Recipe | Beetroot Kebab by HomeCookingShow